- 8
Ingredients
- 120 g softened unsalted butter
- 150 g caster sugar
- 2 eggs
- 2 T brandy
- 200 g almond meal
- 2 125g punnets blueberries (or any berry)
- Icing sugar to dust
- Thick cream to serve
- Shortcut Pastry
- 1 2/3 c AP
- 100 g chilled unsalted butter, chopped
- 100 g caster sugar
- 2 egg yolks, plus 1 beaten egg to brush
Preparation
Step 1
For the pastry, place flour, butter and sugar in a processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs, then add egg yolks and process until the mixture comes together in a smooth ball-adding 1 T chilled water if needed. Form into a disc, wrap and chill for 1 hour.
On lightly floured surface, roll pastry to 3-5 mm thick. Line a 28 cm removable bottom tart pan, pressing and trimming to fit. Chill for 20 minutes.
Preheat oven to 180C
Blind bake for 10 minutes. Remove, brush with beaten egg, bake for 5 minutes or until dry.
Place butter and caster sugar in a large bowl and beat until pale and thick. Add eggs one at a time, beating well after each, then brandy. Fold in almond meal.
Scatter base with half of berries, pour over almond filling. Top with remaining berries, then bake for 25 minutes until pastry is golden and filling springs back when touched.
Cool in pan, and dust with sugar,then slice.